From Santoku to Yanagiba

Gyuto is a multipurpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.

The Santoku knife is a versatile kitchen knife that originates in Japan and is commonly used in Japanese homes. Its name, "Santoku," means "three virtues" in Japanese, referring to its ability to excel in slicing, dicing, and mincing. Overall, the Santoku knife is an excellent all-round kitchen tool that combines versatility, ease of use, and precision.

The Bunka knife is a traditional Japanese knife shape that embodies the samurai traditions of precision and craftsmanship. With its shorter, agile blade and versatile use, the Bunka knife is the ultimate multipurpose knife for both home and professional chefs.

Petty knife, sometimes also referred to as paring or utility, is a smaller version of the Gyuto (Chef's knife), and is used for all sorts of delicate tasks where a larger knife would be unwieldy. Petty knives are used for peeling, paring, decorating, cutting out cores of apple quarters, removing eyes from potatoes...

This multipurpose hybrid between the yanagiba and the usuba knife has a distinctive appearance—a long, flat blade with no belly curve and a tip resembling that of a katana. The kiritsuke knife allows you to cut, dice, and mince with precision, and it can even slice longer pieces of meat and fish. It's one of the most versatile knives in the kitchen, despite its exotic and rare appearance.

The Usuba is a traditional single-bevel blade designed for slicing and chopping vegetables. It's also used to precisely peel vegetables such as daikon into long, paper-thin sheets used to decorate sushi. Mastering all the techniques of the Usuba knife is a (perhaps not so) secret sign of an experienced chef who knows how to use his or her kitchen tools.

The Yanagiba is a traditional Japanese knife designed specifically for slicing raw fish and making precise cuts for sushi and sashimi. It features a single bevel geometry and a long, narrow blade with no belly curve. This unique design allows the user to cut larger pieces of fish in a single, fluid motion, resulting in clean, smooth cuts without causing any cellular damage to the fish.

Deba is one of the »big three« Japanese traditional kitchen knives, alongside usuba and yanagiba. They are essentials that every sushi chef needs to master. Deba is a traditional knife a chef uses to prepare a whole fish: anything from cleaning, filleting, portioning fish, removing fins and heads, to chopping through smaller bones. It can also be used for preparing poultry and other meat with smaller bones.

Known as "pankiri" in Japanese knife circles, the serrated knife is primarily designed for slicing bread and other baked goods. However, its exceptional performance extends beyond the realm of baked goods. It excels at making precise cuts in a variety of foods. This knife glides effortlessly through soft bread without applying much pressure, and handles hard crusts with ease. It is equally at home slicing roasts, large cuts of meat, cakes, sushi rolls, tomatoes and more.

The boning knife is purpose-built for the intricate task of separating meat from the bone. It excels in trimming, deboning, skinning, and other precision butchering work. The knife's handle and blade shape accommodate various grips and cutting techniques, making it exceptionally versatile, particularly when working around bones.